Roasted Corn Salad with Manchego

I modified a bon appetit recipe from this month's issue. I was actually especially excited for the farmers' market on Friday so I could get more corn and try this recipe. It was perfect with the beer-brined grilled pork chops and roasted verde salsa. The original recipe is online. Here's my adaptation:

6-7 ears of sweet corn, unhusked

2 tablespoons olive oil

2 tablespoons unslated butter

coarsely ground sea salt

freshly ground black pepper

1 jalapeno pepper, seeded, finely chopped

1/4 teaspoon crushed red pepper flakes

1 cup finely grated Manchego cheese

3 tablespoons minced cilantro

zest from one lime

Preheat oven to 450. Roast unhusked corn on a baking sheet, turning occasionally until heated through and crisp-tender, about 15 minutes. Let cool. Shuck the corn and cut the kernels from the cobs.

Heat oil in a large saute pan over medium-high heat. Add corn kernels and saute until heated through and light-golden in spots, about 3-4 minutes. Add butter and stir until melted. Season to taste with salt and pepper.

Transfer corn to a large wide bowl. Add the jalapeno, crushed red pepper, Manchego cheese, cilantro, and lime zest. Stir until blended. Makes about 4 large servings.